Adding Flavor to Plain Cheesecake
My cousin is having his annual work party on Saturday and is making a plain cheesecake. He is still learning to cook but loves it, so I don't want to interfere too much. I was thinking of just letting him make the plain cheesecake he was planning on then adding some flavor--chocolate, carmel, peppermint...something.
Any ideas on how to jazz up a cheesecake?
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17 Comments:
How about a fruit topping like cherrys, peaches well I could go on, but I think you know where I'm getting at..
Markbb at 12:13PM on 12/11/08
Sour cream and chocolate topping is very good.
finsbigfan at 12:22PM on 12/11/08
Sauteed apples with caramel
Cranberry-Orange topping (sweetened homemade cranberry sauce)
Lemon curd mixed with a little sour cream and powdered sugar
Cherry Preserves with Chocolate curls
Cary at 12:25PM on 12/11/08
Lots of ways to go, add citrus zest to the cheese mix, use a favorite cookie for the crust, eg. vanilla wafers, chocolate wafers, graham crackers, Cheese Itz, use your imagination. Something i made for Thanksgiving may be of interest. The King Arthur Flour, Baker's Companion cookbook, {can usually find it at your local library}, has a recipe for a Pumpkin Cheesecake Pie, which as the name implies combines a layer of cheesecake with a layer of pumpkin pie baked in a cheesecake pan, with a delicious gingersnap crust. Something different ,but still cheesecakey and very good
dmcavanagh at 12:39PM on 12/11/08
Toppings are nice, because people can choose what they like, scrape if off if they don't like it, etc.
I'm something of a cheesecake purist myself. About the only flavors I like IN cheesecake are pumpkin (once a year is enough) or almond. Not a strong almond flavoring, just a hint.
As for toppings, my preference would be a caramel or dulce de leche. Fruit toppings are okay, but I'm happier without them.
As for chocolate, although I love it, I don't love it in cheesecake. Chocolate in the crust is okay, just not in the cheesecake.
I'm probably no help, eh?
dbcurrie at 12:40PM on 12/11/08
I'm another who prefers plain NY style cheesecake, but the pumpkin cheesecake w/gingersnap crust is a winner. My sister used to make an Oreo cheesecake and a Bailey's Irish Cream cheesecake and they were both incredible.
PerkyMac at 12:43PM on 12/11/08
My favorite cheesecake to make for the holidays is this Spiced Eggnog Cheesecake.
It's so easy to make, looks pretty, tastes great and cooks very nicely.
rochellefeil at 12:48PM on 12/11/08
I'm also a bit of a cheesecake purist, though I adore NY Style cheesecake with a sour cream topping. After the cheesecake bakes, top with 1 cup sour cream mixed with 1/4 cup sugar, and 1 tsp. vanilla, bake an extra 7-10 min. cool as recipe indicates.
I think it adds a nice little tang (and covers any cracks that might have appeared!). Also agree toppings are good since people can avoid them if they choose, rather than something mixed in. That pumpkin cheesecake sounds pretty good though.
The new America's Test Kitchen Family Baking Book has a recipe for Cheesecake Bars that i'm in love with! Faster than normal cheesecake to put together and in bar form, no water bath needed, very easy to cut and serve.
bobcatsteph3 at 1:38PM on 12/11/08
ammaretto is fun mixed with choc or caremel
pjracz10 at 1:45PM on 12/11/08
I always add a pinch of cinnamon, just a pinch, don't forget the pinch of salt, good vanilla with bean fleck if possible (or half a vanilla bean scraped)
a 1/8 tsp of lemon oil (its like 2.5 drops).
Things you can add, Chambord liquor, grand mariner, frangellico.
Any liquor should be just 1 tablespoon.
Also a nice raspberry couli swirled in is always a big hit.
I once topped a plain cheesecake with lemon curd, just ice it right on the top. Pineapple sauce is a staple and cherry as well very festive for the holidays.
If you do cherry do some chocolate curls on top it looks goregeous.
Max plate effect!!!
JerzeeTomato at 2:05PM on 12/11/08
Oh I like the idea of a lemon curd jerzee. it would also be pretty plated and less runny then like a cherry or apple topping.
love2cook at 2:45PM on 12/11/08
Chambourd is a nice addition if you don't mind purple cheesecake, or try adding canned crushed pineapple to the cheese batter (after draining)
Meat guy at 4:05PM on 12/11/08
@Jerzee have you tried key lime curd? Have been making it for the last 3 months and it is fab. I just subbed the lime juice for the lemon juice in the recipe I use. Goes great with pound cake. Alas, I just picked the last of my key limes, will miss them :( until next year.
finsbigfan at 5:29PM on 12/11/08
some blueberrys or strawberries
dearrie at 5:31PM on 12/11/08
I'm of the opinion that a perfectly-made, plain cheesecake needs absolutely nothing else. That said, making that perfect cheesecake isn't always the easiest thing to do (plus everybody's definition of a perfect cheesecake isn't always the same...). So....I agree with the others - simple, slightly sweet sour cream topping is delicious and so easy. A mixed berry sauce (think strawberries, raspberries, blueberries) is perfect for fruit-dessert eaters, and a fabulous fudge sauce is great for your chocolate lovers. If you want to jazz up the fudge sauce even more, chocolate goes with so many things - peppermint (great for Christmas), peanut butter, caramel, toffee, espresso...any of those add-ins make for a really delicious chocolate sauce. One of the great things about cheesecake is that the possibilities really are endless...
kimberlymac at 9:52AM on 12/12/08
I have added chambord to cheesecake and it doesn't turn purple. @Meatguy how much did you add half the bottle LOL???
Try one tablespoon LOL. Best laugh I had all day.
@fins I have tried lime curd although my people prefer the lemon.
JerzeeTomato at 8:59PM on 12/13/08
For me, nothing beats dulce de leche...And one of my favourites is white chocolate mascarpone and dulce de leche cheesecake. It really doesn't get much better than that...
HappyMuncher at 12:41PM on 12/19/08